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Mixed-Grain Magic T H E U LT I MAT E GLU TE N-FR EE H OT C E R EAL

biinin is the secret to making the perfect bowl of hot cereal By Mary Margaret Chappell


Equal parts quinoa, millet, and amaranth yield a rich, creamy hot cereal that has endless possibilities. Doctor it up with the flavor suggestions (right), or make it ahead for reheatand-serve breakfast ease on busy mornings. The ratio used in this basic recipe is 1 cup (total) grains to four cups liquid. To make a batch that stays smooth and creamy for 4 days in the fridge, increase the grain-to-liquid ratio to 1 to 5, or 1 cup grains to 2½ cups milk plus 2½ cups water. 13 ⁄ 13 ⁄ 13 ⁄ 2 13 ⁄

cup quinoa, rinsed and drained cup millet, rinsed and drained cup amaranth, rinsed and drained cups low-fat milk or vegetable milk tsp. salt

Heat quinoa and millet in large saucepan over medium heat 5 minutes or until fragrant and toasted, swirling often. Stir in amaranth, then milk or vegetable milk, salt, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until most of liquid is absorbed and cereal is creamy. PER ½-CUP SERVING 112 CAL; 5 G PROT; 2 G TOTAL FAT (<1 G SAT FAT); 19 G CARB; 3 MG CHOL; 109 MG SOD; 2 G FIBER; 3 G SUGARS

Customize your morning porridge with these treatinspired add-ins:

Blueberry Muffin Stir in 1 to 2 tsp. vanilla sugar, and sprinkle with ¼ cup fresh or frozen blueberries. Add a dollop of plain yogurt or sour cream.

Cinnamon Roll Stir together ¼ cup dark brown sugar and 1 Tbs. ground cinnamon. Sprinkle 1 to 2 Tbs. cinnamon-sugar and then 1 to 2 Tbs. chopped pecans over cereal. Garnish with dollop (1 Tbs.) whipped cream cheese.

Chocolate-Chip Banana Stir ¼ cup mashed banana into hot cereal. Sprinkle with 1 to 2 Tbs. chocolate chips. Piña Colada Sweeten cereal with your favorite sweetener, then top with ¼ cup diced fresh pineapple and 1 to 2 Tbs. shredded coconut.

MARCH 2016 35

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